---
product_id: 118051932
title: "Flour Caputo Pizzeria Kg. 1"
brand: "antimo caputo"
price: "₩49104"
currency: KRW
in_stock: true
reviews_count: 13
url: https://www.desertcart.kr/products/118051932-flour-caputo-pizzeria-kg-1
store_origin: KR
region: South Korea
---

# 12 months shelf life for lasting freshness 12.5% protein for perfect gluten strength W 260/270 baking strength for ideal dough elasticity Flour Caputo Pizzeria Kg. 1

**Brand:** antimo caputo
**Price:** ₩49104
**Availability:** ✅ In Stock

## Summary

> 🍕 Elevate your pizza game with the flour pros swear by!

## Quick Answers

- **What is this?** Flour Caputo Pizzeria Kg. 1 by antimo caputo
- **How much does it cost?** ₩49104 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.kr](https://www.desertcart.kr/products/118051932-flour-caputo-pizzeria-kg-1)

## Best For

- antimo caputo enthusiasts

## Why This Product

- Trusted antimo caputo brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Long Shelf Life:** Keep your pantry ready with a 12-month freshness guarantee.
- • **Optimal Protein Content:** 12.5% protein balances chewiness and crispiness for the perfect pizza crust.
- • **Trusted Italian Heritage:** Mulino Caputo’s legacy brings authentic pizzeria quality straight to your kitchen.
- • **Elastic & Resilient Gluten:** Craft dough that stretches without tearing, delivering that authentic Neapolitan pull.
- • **Premium Type 00 Soft Wheat:** Ultra-fine grind ensures silky smooth dough texture and superior rise.

## Overview

Caputo Pizzeria Type 00 flour is a finely milled soft wheat flour with 12.5% protein and a baking strength (W) of 260-270, designed specifically for creating elastic, airy, and crispy Neapolitan-style pizza dough. With a 12-month shelf life and premium Italian craftsmanship, it’s the go-to choice for pizza enthusiasts seeking authentic pizzeria results at home.

## Description

Product Description Caputo soft wheat flour Type 00 blue pizzeria Flour with elastic and resistant gluten, ideal for light to perfect dough mixtures. Ideal for the classic Neapolitan pizza. Ingredients WEIGHT Kg. 1 FLOUR TYPE "00" PROTEIN 12.50% SHELF LIFE 12 months BAKING W 260/270 ELASTICITY P / L 0.50 / 0.60 P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions Measure 1 kg of flour, mix with 650 ml of water and 7g of yeast, then knead for 10 minutes to create pizza dough. Manufacturer Contact Information caputo uk See more

Review: Mama Mia!!! - Top top flour, always buy from this brand for all my traditional Italian breads and pizza baking. Delicious, and really worth the cost. The quality is superb and makes the best pizza bases.
Review: The best flour for pizza - I've been passionate about pizza for 40 years and have tried all sorts of methods and techniques to create the best possible pizza at home. Of course one of the most important parts is the ingredients. And in that respect, IMO this is THE best flour you can get. I've tried all the Caputo's and other Italian OO brands, but believe me, this is the one you want. Why? Because it produces the most relaxed, stretchy dough that you can pull (not roll) into shape without tearing and without it springing back to a tiny circle. With minimal handling you can get a nice large round pizza base which is still full of air. So the result is a light, crispy and chewy pizza, not a round biscuit. If you haven't tried it, I also recommend cooking on a pizza steel (not a stone). Domestic ovens cannot go hot enough but compensating for this, a steel conducts heat into the pizza base much more rapidly than any stone can do - and produces a pizza closer to a real Naples pizza. Just whack your oven up to full for half an hour with the pizza steel in it and cook your pizza near the top of the oven for about 5 minutes.

## Features

- all purpose pizza flour

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B07QJTLQQ4 |
| Age Range Description | All Ages |
| Allergen Information | Contains: Cereals containing Gluten, Mustard may contain, Soy may contain |
| Best Sellers Rank | 92,012 in Grocery ( See Top 100 in Grocery ) 320 in Plain All-Purpose Flour |
| Brand | Antimo Caputo |
| Cuisine | Italian Cooking |
| Customer Reviews | 4.7 4.7 out of 5 stars (1,547) |
| Date First Available | 6 April 2019 |
| Energy (kJ) | 1502.00 kJ |
| Energy (kcal) | 358.98 kcal |
| Fat | 1.0000 g |
| Fibre | 3.0000 g |
| Format | Dried |
| Item model number | B07QJTLQQ4 |
| Manufacturer | Mulino Caputo |
| Manufacturer contact | caputo uk |
| Product Dimensions | 7 x 11 x 16 cm; 1 kg |
| Protein | 12.5000 g |
| Salt | 0.0060 g |
| Serving Size | 100 g |
| Units | 1000.0 Grams |
| Volume | 1000 Millilitres |
| Weight | 1 kg |

## Product Details

- **Allergen information:** Contains: Cereals containing Gluten, Mustard may contain, Soy may contain
- **Brand:** Antimo Caputo
- **Global Trade Identification Number:** 08014601036100
- **Item form:** Dried
- **Item weight:** 1 Kilograms
- **Manufacturer:** Mulino Caputo
- **Number of items:** 1
- **Package weight:** 1.02 Kilograms
- **Unit count:** 1000.0 Grams

## Images

![Flour Caputo Pizzeria Kg. 1 - Image 1](https://m.media-amazon.com/images/I/61zytCE0AhL.jpg)

## Questions & Answers

**Q: How many pizzas can you make on average from a 1kg bag?**
A: Following the Ooni classic pizza dough recipe, you’d get 10 12” pizzas from a 1kg bag.

**Q: Never used  before  what is the correct way to mix and prepare**
A: The manufacturer does not provide specific instructions on how this flour should be used. 
You can find some recipes on their website - https://www.mulinocaputo.it/?lang=en
Also, you can do a search on internet for 'recipes with Caputo flour'. There are plenty of videos and articles on the internet

**Q: Are there instructions on the packaging for a single pizza? do you have to let it prove? at yeast?**
A: Nope - for 2 pizzas I use 300g of it with 1 teaspoon each of salt and (I use caputo) yeast, 1 tablespoon of extra virgin olive oil and 200ml warm water. 
Mix it then knead for 5 mins then leave to prove for about an hour and it’s ready to go. Just knead for another minute before your roll it out. Longer prove is fine too - even overnight and the pizza still comes out well - good luck..! I bought my pizza stone in December and so far have saved around £400 making these instead of our weekly takeaway and they taste soooo much nicer 😀

**Q: Can you use this flour also to make pasta for tagliatelle via pasta machine and how long to prove.  Thanks new to this.**
A: Yes you can make pasta and I’d prove for 2hrs

## Customer Reviews

### ⭐⭐⭐⭐⭐ Mama Mia!!!
*by M***Y on 15 December 2024*

Top top flour, always buy from this brand for all my traditional Italian breads and pizza baking. Delicious, and really worth the cost. The quality is superb and makes the best pizza bases.

### ⭐⭐⭐⭐⭐ The best flour for pizza
*by B***K on 30 August 2021*

I've been passionate about pizza for 40 years and have tried all sorts of methods and techniques to create the best possible pizza at home. Of course one of the most important parts is the ingredients. And in that respect, IMO this is THE best flour you can get. I've tried all the Caputo's and other Italian OO brands, but believe me, this is the one you want. Why? Because it produces the most relaxed, stretchy dough that you can pull (not roll) into shape without tearing and without it springing back to a tiny circle. With minimal handling you can get a nice large round pizza base which is still full of air. So the result is a light, crispy and chewy pizza, not a round biscuit. If you haven't tried it, I also recommend cooking on a pizza steel (not a stone). Domestic ovens cannot go hot enough but compensating for this, a steel conducts heat into the pizza base much more rapidly than any stone can do - and produces a pizza closer to a real Naples pizza. Just whack your oven up to full for half an hour with the pizza steel in it and cook your pizza near the top of the oven for about 5 minutes.

### ⭐⭐⭐⭐⭐ Best pizza bases I have every made
*by J***E on 20 October 2024*

This flour made really boxes bases for ninja pizza oven. Really enjoy making ahead of time and then proving when required. Worth the spend, really high quality flour and taste

## Frequently Bought Together

- Vifycim Flour Caputo Pizzeria Kg. 1
- Antimo Caputo Lievito Active Dry Yeast 3.5 Ounce Can - Made in Italy - Perfect with 00 Flour
- Antimo Caputo Pizzeria 00 Flour (Blue) 2.2 LB - Pack of 2 (Total 4.4 LBS)

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*Product available on Desertcart South Korea*
*Store origin: KR*
*Last updated: 2026-01-28*